ISSN:
1745-4530
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Liquid-to-particle convective heat transfer coefficients were measured during continuous flow through tubes, using an experimental technique in which a thermocouple was moved at the same speed as the particle. Water was used as the carrier fluid and transducer particles were made hollow to approximate densities of real food particles. Results from over 250 experimental runs over a fluid Reynolds number range from 7300 to 43600, showed that the convective coefficient was increased significantly with increasing fluid flow rate and particle to tube diameter ratio. Convective coefficient values ranged from 688 to 3005 w/m20C depending on the experimental conditions. Dimensionless correlations obtained between the Nusselt number, particle Reynolds number, particle to tube diameter ratio, and the particle Froude number yielded R2 values ranging from 0.82 to 0.92 depending on the complexity of the relation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4530.1990.tb00071.x
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